Fermented Rawllygoods & Nut Cheeses


Rejuvelac:






1.- Day 1: Combine the wheat berries and rye berries in a 24- ounce jar with a vented lid (or use cheesecloth to cover the top). Add 3 cups of water. Out the jar in a warm spot and let sit at room temp.












2.- Day 2: Discard the liquid. Transfer the berries to a nut bag and put the bag in a bowl. (I hang mine.)





3.- Day 2 to 4: Rinse the berries under cooling running water 3 to 5 times a day. (I only do it morning and night for sure. If I remember to do it at other times I do it.)







4.- Day 5: When the berries have tiny tails, that means they have sprouted!!! Rinse the sprouted berries once more. Put the berries in a one- gallon glass jar with a lid. Fill the jar completely with spring (filtered) water and let sit overnight in a warm spot.










5.- Day 6: The sprouted berries will produce 1 gallon of fermented liquid called REJUVELAC!!. Strain  and discard the berries, but save the liquid!, which is the rejuvelac. The liquid will be pale yellow, and cloudy, and smell quite pungent. Refrigerate for up to 1 month. The same berries can be used up to 3 times. 
This recipe has been taken from the book "Raw Food for Everyone" by Alissa Cohen.



Rejuvelac can be drank on its own, or used instead of water in a variety of recipes, such as grawnola, raw nut cheeses, and others!


Simple Sauerkraut Recipe:
3 heads of green Cabbage, shredded in food processor (keep a few outer leaves intact aside)
6 large carrots, shredded in food processor
3 inch piece of ginger, peeled and chopped
6 cloves of garlic, peeled and chopped
4 cups of water
Several 1 Litre wide mouth mason jars sterilized in the dishwasher.

Mix all ingredients together in a large bowl. 
Remove 3 cups of the shredded mix and place together with the water into blender. Blend until smooth to create the 'Brine'. It should look like a thick juice.
Mix 'Brine' back into the bowl with the shredded vegetables and massage well.
Tightly pack vegetables and brine into the mason jars. (Use your hands or wooden spoon). Leave 2 inches at the top.

Press the cabbage down firmly to cover it with the Brine and place the cabbage leaves you had left aside on top. Roll them up to create "logs" and place them down against the top of the jar. 
Place a cheese cloth with an elastic band around the mouth of the jar and close the jar with the lid.

Let the culture sit at room temperature (about 70 degrees is best) for at least 3 days, a week is even better. The longer they ferment the more "pickled" they will taste. Refrigerate to slow down the fermentation process.

Your culture should be alive and bubbly !!!

Live Kim chi
3 heads Napa Cabbage, shredded in food processor or chopped into 1/4" strips (keep a few outer leaves intact aside)
3 cups of water
5 tablespoons dried paprika powder
6 large cloves garlic
10 Medjool dates
1 - 3 inch long piece ginger
3 TBS salt
1/4 cup lemon juice
3 hot peppers
1 packet vegan kefir starter (available health food stores)
1 sterilized glass gallon jar (wide mouth jars are best!). I sterilize mine in the dishwasher.

Tightly pack the cabbage into the glass gallon jar leaving about 2 inches at the top. (Use your hands or a wooden spoon)
Blend all remaining ingredients for 1 minute until smooth to create the Brine, and pour into gallon jar, completely submerging the cabbage. 
Shake and move the jar around to make sure the Brine reaches all areas of the jar. 
Press the cabbage down firmly to cover it with the Brine and place the cabbage leaves you had left aside on top. Roll them up to create "logs" and place them down against the top of the jar. 
Place a cheese cloth with an elastic band around the mouth of the jar and close the jar with the lid.

Let the culture sit at room temperature (about 70 degrees is best) for at least 3 days, a week is even better. The longer they ferment the more "pickled" they will taste. Refrigerate to slow down the fermentation process.

Your culture should be alive and bubbly !!!




Lee's Pumpkin, Cashew, Brazil Nut Cheese
3 cups raw pumpkin seeds, soaked overnight
1 cup Brazil nuts, soaked overnight
1/2 cup raw cashews, soaked overnight
3/4 cup extra virgin cold pressed olive oil
1/4 cup of water
1 TBS chopped fresh Savory
1 TBS chopped fresh Sage
2 TBS chopped fresh Parsley
1/2 cup of fresh Dill
2 cloves garlic
2 TBS Umeboshi Plum Paste

Drain and rinse the seeds and nuts. Transfer to a food processor (it may need to be done in batches). Process until the mixture forms a paste. Add the oil, water, herbs, umeboshi paste and process until smooth.

Chill the mixture and form into wheels.
Can keep in the fridge for up to 5 days. It can also be frozen for up to 2 months.        



Fermented Happy Birthday Nut Cheese Base

4 cups of macadamia nuts
2 cups of rejuvelac

Blend together (best done on a high speed blender). Blend for 1 minute, then stop for 30 secs. Then blend again. Blend until smooth.
Pour mixture into a cheese-cloth lined sieve over a bowl to drain. Wrap the cheese mixture in the cheese-cloth and put weight on top to drain any excess liquid. (Jars filled with water are an excellent weight.)
Cover and let the cheese ripen at room temperature overnight or 2 to 3 days for a more fermented cheese. I let this cheese stay "fermenting" at room temp for 2 days.

Once the "cheese" mixture has been fermented, divide the mixture in two. Transfer the mixtures into dry clean containers. Will keep in the fridge for up to a week or it can be frozen for up to several months. I kept one for immediate use and froze one "Nut Cheese Base" for another day. (which happened to be my birthday!)

Fermented Dill-Scallion Nut Cheese

1 Nut cheese base mixture (about 2 cups of cheese)
2 garlic cloves
1/4 cup chopped fresh dill
6 scallions (or adjust to taste)
1 tsp sea salt
1 tsp freshly ground black pepper

Combine all ingredients in a food processor. Process until smooth. You may need to stop sometimes to scrape the mixture down and then continue processing.
Place mixture onto mould, chill and serve.


It is just so good! A little patience will go a long way! It may seem like a process but it is really not. Most of it happens on its own.













For a 1 liter (4 cup) brew you will need:
 *Sterile glass jars (wide mouth works best) or glass containers to fit the amount of tea volume you will be brewing. Write your love & gratitude dedication to your Kombucha prior to filling the jars up... kind of easier to do.
*A piece of cloth or folded paper towel to cover the mouth of the jar or top of you container (no cheesecloth, the thread is too loose and fruit flies might come to see what is happening in your town!)
*1 large elastic band to secure the cheesecloth or folded paper towel
*4 cups of spring water (good quality water, no tap water please
*1/2 cup organic (if possible) cane sugar or RAW organic honey
*2 bags or 2 TSPN of tea (Oolong, Green, White, Black, Ginger, and so on)
(any herbal tea can be used for flavour, my suggestion is that you keep the tea clean and free of additives. READ your tea labels, you might be surprised to see a few too many non recognizable- not so- friendly "friends" in there. )
* a borrowed (now adopted) Scoby spore and starter liquid (the inch, hopefully few inches your scoby is happily swimming in)
* heaps and bounds of Love & Gratitude, and I will show you why!

Bring the water to boil. 
Remove from heat. 
Let it cool down and add the sugar, and mix it up until dissolved. If you are using RAW honey it is best to let the water cool down to lukewarm temperature before adding the RAW honey. 
Add the tea bags or loose tea (you will have to strain or use a reusable tea bag for the loose tea). Let it steep for at least 10 minutes (depends how strong you like your brews, so have fun and experiment with it). 
Remove tea bags or filter out leaves.
Let it cool down to room temperature.
Pour into your glass container or jar (S!)
Add the Scoby spore and started liquid.
Cover with the cloth of folded paper towel. Secure with elastic band.

Leave to ferment at room temperature, covered and out of the light for 10 -14 days. Now sometimes your Kombucha can be ready in as little as 7 days! So keep checking it and tasting it until you get an idea of your Kombucha's synergestic environmental cosmic dance! Remember it's alive and brewing.. 

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